(Image source from: Morning fun with fluffy flapjacks)

Kick your boring bowl of morning cereals and spice up your mornings with crazy, delicious, warm stack of flapjacks. What better way to kickstart your day than light, fluffy pancakes swathed in your favorite syrup. So what are you waiting for. Grab your pots and pans and get making some pancakes. It's so yummilicious that your family will happily forego the hashbrowns, granola bars, pohas and idlis for simple, old fashioned fluffy flapjacks. Note the recipe:

Ingredients
135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

To serve
Maple syrup
Butter

 

Method:

1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Serve with lashings of real maple syrup and extra butter if you like. Alternately, you may use blueberries, strawberries and any other syrup of your liking.

 

Top recipe tip
For extra-fluffy pancakes substitute self-raising flour for plain flour and still use the baking powder. Serve the pancakes with fresh strawberries and good vanilla ice cream. Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream.

Recipe: BBC

AW: Suchorita Dutta